- 2-pound chuck roast
- 2 cloves garlic
- 8 oz mini carrots
- 16 oz golden potatoes (cut in half or into quarters if large)
- 1/2 cup red wine
- 1 tablespoon garlic and herb seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 sweet yellow onion
- 3 cups beef broth
- 1/4 cup tapioca beads
- 1/4 cup cornstarch
- 2 tablespoons tomato paste
Take your roast, and from there, season it completely with the herb and garlic seasoning, which makes everything completely covered.
Take the oil and heat it, and heat the pan over medium-high heat, in a slow cooker or skillet.
Take the roast, then brown on each side.
Take the roast and place in the slow cooker with the potatoes and carrots.
From there, use the time to make a porridge by whisking 1/4 cup of water with the cornstarch.
Be sure to whip the porridge completely with the remaining ingredients in the slow cooker.
From there, put the slow cooker over low heat, then let it cook over low heat for about 8-10 hours, or until it is tender, and everything is combined.
Season everything for taste, and from there, serve as you wish. You should try to go for a tender fork kind of pot roast to offer the best results you can get from this, and something you won’t be able to get enough.